Baltimore's famous Berger Cookies could change or disappear due to a trans fat ban!
I haven't consumed the original cookie in years because my family enjoys our organic/all-natural food lifestyle. I also adapted the following recipe from King Arthur Flour's online recipe to be an All-Natural Berger Style Cookie. It does the trick and is ohhhhh so delicious.
I hope you enjoy these jumbo-sized cookies that are topped with rich fudge like frosting.
All-Natural Berger Style Cookies
I always use organic/all-natural ingredients when possible.
For the Fudge Frosting -
2 cups semi-sweet chocolate chips (I use Ghirardelli.)
1 1/2 tablespoons coconut oil
1 teaspoon vanilla extract
3/4 cup heavy cream
1 1/2 cups powdered sugar (Best if sifted.)
Fudge Frosting -
In a medium-size saucepan, over medium-heat, melt the chocolate chips, coconut oil, vanilla extract, and heavy cream until mixture begins to bubble. Remove from heat and continue to stir until smooth. Adding small amounts at a time, beat in the powdered sugar. Set aside while you make the cookies.
For the Cookies -
1/3 cup unsalted butter
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 cup sugar
1 large egg
1 1/2 cups unbleached all-purpose flour
1/3 cup milk
Cookies -
Heat oven to 375 degrees F. In a large-size mixing bowl, cream the butter, salt, vanilla, and baking powder until smooth. Beat in the sugar, then the egg, mixing well. Alternating the wet and dry ingredients, add and mix well the unbleached all-purpose flour and milk.
Using a tablespoon, drop the cookie dough onto parchment covered cookie sheets, placing at least 2 inches apart from each other. With cold water, wet your clean fingers, then gently press down on each cookie mound to slightly flatten each.
Bake for 10-12 minutes, or until cookies are slightly golden. Be careful not to over cook/brown the cookies. These cookies are meant to be a bit soft, so check the bottoms for just a slight golden color. Cool cookies on pan for a couple of minutes before transferring to wire racks for cooling.
I think it's easiest to wear disposable rubber gloves when frosting the cookies. Give the fudge frosting another good stir before starting to dip each cookie into the mixture. Berger Cookies have a rounded bottom, so make sure to dip the flat side of the cookie into the fudge frosting and swirl around to get a good coating on top. The thicker the better. Place cookies back on the cooling rack after dipping. Spoon any extra fudge frosting on top of the cookies for extra fudginess!
Enjoy!
